stone fruit pie

Name: Stone Fruit Pie
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) fresh or frozen pitted tart cherries, thawed; 3 medium nectarines, chopped; 3 - apricots, sliced; 2/3 cup(s) sugar; 1 tablespoon(s) cornstarch; 2 tablespoon(s) plus 2 cups all-purpose flour, divided; 1/8 teaspoon(s) ground cinnamon; 1 teaspoon(s) salt; 3/4 cup(s) plus 2 tablespoons cold butter, divided; 6-7 tablespoon(s) ice water; 1 - egg yolk; 1 teaspoon(s) water

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)

prep time 30 Min

cook time 45 Min

method Bake

Ingredients For stone fruit pie

2 c

fresh or frozen pitted tart cherries, thawed
3 md

nectarines, chopped
3

apricots, sliced
2/3 c

sugar
1 Tbsp

cornstarch
2 Tbsp

plus 2 cups all-purpose flour, divided
1/8 tsp

ground cinnamon
1 tsp

salt
3/4 c

plus 2 tablespoons cold butter, divided
6-7 Tbsp

ice water
1

egg yolk
1 tsp

water

How To Make stone fruit pie

1
Preheat oven to 400°. In a small bowl, combine the cherries, nectarines, apricots, sugar, cornstarch, 2 tablespoons flour and cinnamon; set aside.

2
In another bowl, combine salt and remaining flour; cut in 3/4 cup butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough into two portions so that one is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top.
3
Bake 45-50 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
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